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    Home » Recipes » Arabic Recipes

    Delicious Jordanian Maqluba (مقلوبة)

    May 5, 2020 by Rosemary 12 Comments

    Maqluba recipe with chicken
    Jump to Recipe Jump to Video Print Recipe

    مقلوبة (Maqluba). Maqluba is a traditional Arabic meal that is one of my favorites! Maqluba is flavorful rice layered with chicken or lamb, toasted vermicelli, and fried vegetables. It is served flipped upside down and gets it's famous appearance from being upside down!

    Maqluba in Arabic: مقلوبة

    How to pronounce maqluba: mak-looo-beh

    My Jordanian Maqluba Recipe is:

    • A popular Arabic meal
    • Delicious
    • Flavorful
    • Jordanian style
    • Perfect for large families
    • A popular Ramadan recipe!

    WHAT IS MAQLUBA?

    Maqluba is a popular Middle Eastern recipe. It is made in a huge pot and layered with chicken, fried vegetables, rice, and spices. After maqluba is done cooking, it is flipped upside down onto a big serving platter. It is then topped with fried pine nuts.

    Maqluba literally means "upside down." This dish can be a little tricky, and most families can't tell you the recipe because things are measured "with the eyes."

    I wanted to share the recipe I make with measurements I learned from my mother in law and show you maqluba is easier than you may think!

    WHERE IS MAQLOOBA FROM?

    Maqluba is a popular recipe from the Levant region: Jordan, Syria, Lebanon, Iraq, and Palestine.

    Maqluba originated in Palestine. But today, is popular in many regions of the Middle East, each with their own version of maqluba.

    WHAT SPICES ARE USED IN MAQLUBA?

    Every woman makes her maqluba a little bit different! The way I learned maqluba was using goya adobo, 7 spices, whole cinnamon, cloves, cardamom, and bay leaves, salt, pepper, and stock for more flavor.

    TIPS FOR MAKING THE BEST JORDANIAN MAQLUBA RECIPE

    MAKE SURE TO CLEAN YOUR CHICKENS WELL. Washing the chickens with a mixture of lemon, vinegar, salt and water is a standard for Middle Eastern chicken recipes.

    SOAK THE RICE. Soak the rice in warm water while you prepare the other ingredients.

    DRAIN FRIED VEGETABLES ON PAPER TOWELS. If you don't drain excess liquid off, you could end up with soggy oily maqluba.

    FRY VEGETABLES AND MAKE THE CHICKEN BROTH AT THE SAME TIME. Instead of waiting for the vegetables to cook, then making the broth, you can save time by doing both at the same time.

    USE FRESH QUALITY SPICES. Fresh spices are a must in any flavorful Middle Eastern recipe. If you live in the states, you can find pretty good ingredients at a local Arabic shop. We usually have a relative bring back fresh spices from Jordan!

    OTHER MIDDLE EASTERN RECIPES YOU MIGHT LIKE:

    1. Galayet Bandora
    2. Jordanian Ouzi with Roasted Chicken
    3. Palestinian Musakhan
    4. Arabic Chopped Salad
    5. Shorbat Adas (Arabic Red Lentil Soup)
    6. Arabic Stuffed Grape Leaves

    Looking to make some Arabic dessert? Try my Arabic Walnut Baklava!

    FAQ's

    Frequently asked questions about how to make authentic Arabic Maqluba.

    WHY IS MAQLUBA FLIPPED?

    Maqluba is flipped because when you make maqluba, you layer the ingredients starting at the bottom. So when it is done cooking and you flip it, those perfectly cooked ingredients end up on top.

    WHAT DOES MAQLUBA MEAN IN ARABIC?

    Maqluba in Arabic literally translates to upside down.

    WHAT IS 7 SPICES?

    7 spices is a fragrant mixture of ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon. I wouldn't try mixing this yourself though, because I'm not sure the ratios they use.

    We get our mix from Jordan. When you buy yours at the Arabic store make sure it is high quality. Quality spices make a HUGE different in the flavor of your maqluba.

    bag of 7 spices

    WHAT ARE MAGGI CUBES?

    Maggi cubes are just vegetable stock cubes.

    maggi, goya adobo, and sazon goya

    WHAT ARE VERMICELLE NOODLES?

    Vermicelli noodles are a thin form of rice noodles. You can find them in any Arabic market. For the recipe, you will use ¾ of a 1 pound bag.

    bag of vermicelle noodles

    HOW DO I MAKE MAQLUBA HEALTHIER?

    Maqluba is a very heavy meal made with a lot of white rice and fried veggies. There are 2 simple swaps to make maqluba much healthier.

    1. Substitute the white rice for brown rice or freekeh
    2. Steam (pressure cook) then broil on high veggies instead of frying
    3. OR, bake vegetables till golden brown

    For a healthy maqluba, read the recipe notes and the substitution suggestions in the recipe card below.

    HOW TO MAKE MAQLUBA THE JORDANIAN WAY

    Step 1: Clean your chickens

    First, clean the chicken. This is done by soaking the chicken pieces in a bowl of water with lemon juice, salt, and vinegar.

    How to clean the chickens and get the chicken smell out of chicken:

    In a very large bowl, add the 2 halal chickens that have been cut into 6 pieces each. Generously sprinkle salt over them.

    Squeeze 2 lemons over the chickens and put the lemon peel in the bowl too. Add about ¼ cup plain white vinegar.

    Finally, cover the chickens with warm water.

    Let the chicken sit while you prepare your other ingredients.

    bowl of raw chicken with lemon, vinegar, salt, and water for maqluba

    Step 2: Soak the Rice and Salt Eggplant

    Add the 3 ½ cups basmati rice to another large bowl. Sprinkle the rice with salt, (about ½ teaspoon). Pour hot water over the rice to cover it completely.

    Let the rice rest until you are ready to use it.

    bowl of rice with warm water

    How to prepare the vegetables for your Maqluba:

    • Cut the head of cauliflower into bite sized pieces.
    • Slice the eggplant into ¼ inch slices.
    • Place the eggplant onto a plate lined with paper towels. Sprinkle with salt.
    eggplant with droplets of water

    Step 3: Frying the vegetables for Maqluba

    First, heat 2 cast iron skillets with a high heat cooking oil. I like to use 2 because it goes a lot faster, but 1 will work just fine.

    Next, line a couple of large dinner plates with paper towels. The paper towels will help to soak up the excess oil from the fried vegetables.

    While the eggplant sits, fry the cauliflower pieces. Fry the cauliflower until they are nicely golden brown on all sides. Transfer golden pieces of cauliflower onto the paper towel lined plate as they finish cooking.

    cauliflower frying in a cast iron skillet of oil

    You can see the eggplant has a lot of water on top now. Drawing out the water helps to improve the texture of the eggplant after cooking.

    Use another dry paper towel to dab all of the excess water off the eggplant.

    dabbing the water off the eggplant slices with a paper towel

    Fry the eggplant on both sides in the oil until it is golden brown.

    golden brown fried eggplant and cauliflower ready for the maqluba

    Step 4: Cook the Chicken & Make the Maqluba Broth

    How to cook chicken for maqluba

    First, in a very large stock pan, sauté the 1 medium diced onion in about 2 tablespoons of ghee over medium heat.

    Stir the onions until they are soft and translucent.

    sauteing onions in the large stock pot

    While the onions cook, drain the water from the bowl of chickens and discard the lemon peels. Rinse the chicken until the water runs clear.

    Add the chicken to cooked onion, skin side down.

    Cover with ~3-4 cups of water.

    maqluba chicken with more water added in side the pot

    Sprinkle 2 teaspoons goya adobo powder across, 1 ½ teaspoons 7 spices, salt, pepper, 1 packet of sazon goya, and 2 cubes of maggi. Add 2 whole cinnamon sticks, 6 whole cloves, 5 crushed cardamom pods, and 3 whole bay leaves.

    Cover the pot and cook this on high for 15 minutes

    chicken with water and spices for the maqluba

    Remove the lid and add the same amount of water (3-4 cups) and 2 teaspoons goya adobo powder across, 1 ½ teaspoons 7 spices, salt, pepper, 1 packet of sazon goya, and 2 cubes of maggi.

    Reduce heat to medium. Cover the pot and for another 15 minutes.

    Turn off the heat and transfer the chicken pieces to a large plate. Drain the broth into a large heat proof bowl through a fine mesh strainer.

    Step 5: Toast the vermicelli noodles and prepare the rice

    Use one of the warm cast iron skillets from frying the vegetables to toast your vermicelli noodles. Add ¾ package of the noodles to the warm cast iron pan.

    Stir the noodles gently with a wooden spoon the entire time they are in the pan. Do not leave them unattended because they can burn very quickly!

    toasting vermicelli noodles in a cast iron skillet

    Drain all the water from the rice and sprinkle ~1 teaspoon of adobo goya across it.

    Add the toasted vermicelli noodles.

    toasted vermicelli noodles to the drained rice

    Gently toss the soaked rice with the toasted vermicelli noodles so that they are evenly combined.

    vermicelli noodles mixed with rice

    Step 6: Layer your Maqluba & Cook

    How to layer your maqluba for cooking:

    You will be layering your prepared fried vegetables and rice mixture on top of the chicken (yes the same pot you cooked the chicken in!).

    Add the chickens to the bottom of the pot, skin side down.

    Layer the biggest pieces of eggplant and cauliflower across the top of the chicken.

    Add ¾ of the rice mixture.

    Make sure not to press anything down because you want air pockets.

    maqluba ingredients in the pot before cooking

    Add the remaining eggplant and cauliflower. Top it with the remaining rice mixture.

    Add the broth back into the pot.

    The broth should sit about 1 inch under the rice and vegetable mixture. If is is lower than that, add more water until it 1 inch under the rice.

    maqluba before it is cooked

    How to cook maqluba

    Turn the heat on high until you hear the water boiling. Fluff the rice a little bit, then cover with a lid.

    Reduce the heat to low.

    Cook approximately 2 hours.

    You can tell when maqluba is done cooking either:

    • when you no longer hear the water bubbling, or
    • by lifting the rice from the side of the pot to see if there is water left in the pan.

    If there is water left it is not done! You don't want water in your Maqluba.

    Once it is done, turn off the heat and let the pot rest, covered, for about 10 minutes.

    HOW DO YOU FLIP A MAQLUBA?

    Place a towel on the table where you will be serving. The pan gets VERY hot so a towel helps protect your table! Place a large serving pan on top of the Maqluba pot as if you were replacing the lid.

    Quickly flip the pan upside down holding the bottom of the pot and the serving platter. You will probably want to ask someone strong to do this! Tap the top and sides of the pot to loosen up all the pieces.

    pot upside down on a metal serving tray to serve the maqluba

    Remove the pan and watch your Maqluba be revealed! Sprinkle pine nuts across the top and serve with the salad.

    Maqluba recipe with chicken

    What to serve maqluba with:

    Maqluba is traditionally served with a chopped cucumber tomato salad and plain yogurt.

    maqluba side salad

    How to serve your chicken Maqluba

    Serve warm maqluba on a large platter topped with toasted pine nuts. Maqluba is a family style meal, so place it in the center of the table so everyone can gather around and keep helping themselves to seconds and thirds!

    maqluba recipe with chicken

    I hope you love my maqluba recipe as much as we do!

    Don’t forget to follow me on Facebook, Instagram, Pinterest, and Youtube!

    Maqluba recipe with chicken

    If you make this recipe and loved it, please be sure to tag your photo #thehintofrosemary and leave me a rating in the recipe card I love to hear how it turned out for you!

    jordanian chicken maqluba recipe

    The Best Jordanian Maqluba (مقلوبة)

    Maqluba is a traditional Jordanian dish that literally means "upside down." It has tender chicken, flavorful rice, and fried vegetables. It is traditionally served with a side salad of parsley, cucumbers, and tomatoes with lemon juice. You can also serve it with plain yogurt as a dip.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 2 hrs
    resting time 15 mins
    Total Time 3 hrs 15 mins
    Course Main Course
    Cuisine Arabic, Jordanian, Middle Eastern
    Servings 12 people
    Calories 498 kcal

    Equipment

    • Very large stockpot
    • 2 cast iron skillets for frying

    Ingredients
      

    For the Maqluba:

    • 2 halal chickens, cut into 6 pieces each
    • vinegar, salt, & 2 lemons to soak the chickens in
    • 3 ½ cups basmati rice sub wheat rice or freekeh
    • salt & hot water to soak the rice in
    • 1 large eggplant
    • 1 large cauliflower
    • Vegetable oil for frying
    • ¾ bag of vermicelli noodles (1 pound bag, so ~.75 pound of the noodles)

    For the maqluba broth:

    • 2 tablespoon ghee or oil
    • 1 large yellow onion, diced
    • 6 tsp goya adobo all purpose seasoning divided
    • 3 teaspoon 7 spices see notes
    • Salt & pepper to taste
    • 2 packets sazon goya
    • 4 cubes maggi (vegetable stock cube)
    • 2 whole cinnamon sticks
    • 6 whole cloves
    • 5 cardamom pods, crushed
    • 3 bay leaves
    • 6-8 cups water

    To serve:

    • ½ cup pine nuts, toasted can sub. slivered almonds
    • Plain yogurt

    For the maqluba salad:

    • 1 large cucumber
    • 4 ripe vine tomatoes
    • 1 bunch fresh parsley
    • 2 whole lemons, juiced

    Instructions
     

    For the Maqluba:

      Step 1: wash and soak chickens

      • In a large bowl, add the chicken pieces, vinegar, salt, and lemons. Fill with water to completely cover the chicken.
        Set this aside while you prepare your other ingredients.
        maqluba chicken

      Step 2: soak rice & salt the eggplant

      • In another bowl, add the rice. Sprinkle salt across the top.
        Fill the bowl with hot water to completely cover the rice. Set this aside.
        maqluba rice
      • Slice the eggplant into disks ~ ¼ or ½ inch thick.
        Lay the eggplant slices on plates lined with paper towels. Sprinkle salt across the tops of the eggplant. Let this sit for a few minutes.
        maqluba eggplant

      Step 3: fry vegetables

      • Heat 2 large iron skillets with ~1 inch of vegetable oil or another high heat cooking oil. I usually cook over medium heat for this part.
        (See below for a healthy "fried" maqluba vegetable alternative.)
        Slice the cauliflower into bite sized pieces. Drop the cauliflower into the heated oil and fry the pieces until they are completely golden brown on all sides.
        Place the fried cauliflower on a plate lined with paper towels to soak up the excess oil.
        maqluba fried cauliflower
      • Pat the eggplant dry.
        Fry both sides of the eggplant until it is completely golden brown. Place the eggplant on a plate lined with paper towels to soak up the excess oil.
        maqluba eggplant

      Step 4: make chicken broth

      • It is best to get the maqluba chicken broth started while the vegetables are frying.
        Heat your large stockpot with ~2 tablespoons of ghee over medium heat.
        Add the onion and sprinkle with 1 teaspoon of goya adobo powder. Cook until the onion is soft and translucent.
        maqluba onions
      • Rinse and drain the chickens.
        Place each piece of chicken on top of the onions, skin side down.
        Add water to almost cover the chicken (~3-4 cups of water).
        Add 2 teaspoons goya adobo powder, 1 ½ teaspoons 7 spices, salt, pepper, 1 packet of sazon goya, and 2 cubes of maggi, 2 whole cinnamon sticks, 6 whole cloves, 5 crushed cardamom pods, and 3 bay leaves.
        Cover the pot and cook this on high for 15 minutes.
        maqluba broth
      • After 15 minutes, add 3-4 more cups of water, 2 teaspoons goya adobo powder, 1 teaspoon 7 spices, salt, pepper, 1 packet of sazon goya, and 2 cubes of maggi.
        Cover the pot, reduce heat to medium-high, and cook another 15 minutes.
        maqluba broth

      Step 5: prepare the rice with the toasted vermicelli noodles

      • Meanwhile, in the still warm iron skillet, toast the vermicelli noodles until they are golden brown, stirring constantly because they brown very quickly!
        maqluba vermicelli noodles
      • Drain the water from the rice.
        Sprinkle 1 teaspoon of goya adobo across the rice.
        Add the toasted vermicelle noodles. Toss the noodles and the rice together until combined.
        maqluba rice with vermicelli noodles

      Step 6: assemble maqluba

      • Turn off the heat and remove the stock pot from the stove. Remove the chicken pieces and set aside on a large plate.
        Drain the broth through a fine mesh strainer into a large bowl.
        Place the maqluba pan back on the stove.
        Time to layer your Maqluba for cooking! First, add the chicken pieces, skin facing the bottom of the pan.
        Layer the biggest pieces of eggplant and cauliflower across the top of the chicken.
        Add ¾ of the rice/toasted vermicelli mixture. Make sure not to press anything down because you want air pockets.
        Add the remaining eggplant and cauliflower. Add the remaining rice mixture.
        Add the broth back into the pot. The broth should sit about 1 inch under the rice and vegetable mixture. If is is lower than that, add more water until it 1 inch under the rice.
        maqluba layers

      Step 7: cook maqluba

      • Turn the heat on high until you hear the water boiling. Fluff the rice a little bit, cover with a lid.
        Reduce the heat to low. Cook ~2 hours. You can tell when it is done either when you no longer hear the water bubbling, or by lifting the rice from the side of the pot to see if there is water left in the pan.
        If there is water left it is not done! You don't want any water in your Maqluba.
        Once all water is absorbed, turn off the heat and let it sit, covered, for ~5-10 minutes. Meanwhile, prepare your Maqluba Salad
        maqluba cooked

      For the maqluba salad:

      • Slice the cucumbers and tomatoes into very tiny pieces (kind of like salsa). Chop the parsley. Add all to a bowl and toss them together with the juice of a lemon.
        maqluba side salad
      • Toast the pine nuts in some oil.
        maqluba pine nuts

      How to serve your Maqluba:

      • Place a towel on the table where you will be serving. The pan gets VERY hot so a towel helps protect your table!
        Place a large serving pan on top of the Maqluba pot as if you were replacing the lid.
        Quickly flip the pan upside down holding the bottom of the pot and the serving platter.
        Tap the top and sides of the pot to loosen up all the pieces.
        maqluba flip
      • Remove the pan and watch your Maqluba be revealed!
        Sprinkle toasted pine nuts across the top and serve with the chopped salad and plain yogurt.
        Enjoy!
        maqluba Jordanian

      Video

      Notes

      7 spices is a mixture of  ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon. You can try to mix this together on its own, but it is best to buy a high quality 7 spices already mixed from an Arabic store. We use one that is brought from Jordan.
      Get the best recipe for an Arabic Maqluba Salad
      If you want to make a healthy makluba, make these substitutions: 
      1. Replace the white rice with brown rice. Brown rice is a heartier rice so it will need to be soaked for longer before cooking. At least 1 hour of soaking to soften it.
      2. Omit or reduce the toasted vermicelli noodles
      3. Steam (pressure cook) and then broil the veggies for soft crispy veggies that are not fried.
       
      If you have Stainless Steel pan, do not worry! Line the bottom of your pan with parchment paper before layering your maqluba. Cook with the parchment, flip maqluba after cooking, and then remove the parchment paper before serving. 
       
      Nutrition facts on this recipe are only an estimate and may vary based on the ingredients you choose. They do not include nutrition facts for the salad. 

      Nutrition

      Serving: 1servingCalories: 498kcalCarbohydrates: 38gProtein: 32gFat: 24gSaturated Fat: 3.7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 2.3gCholesterol: 84mgPotassium: 295mgFiber: 2gVitamin C: 30.6mgCalcium: 31mgIron: 1.7mg
      Keyword arabicfood, arabicmaqluba, arabicmaqlubarecipe, authenticjordanianfood, authenticjordanianmaqluba, bestmaqlubarecipe, healthymaqluba, jordanianfood, jordanianmaqluba, jordanianmaqlubarecipe, makloobeh, makluba, maqluba, maqlubabrownrice, maqlubacauliflower, maqlubachicken, maqlubachickenrecipe, maqlubaeggplant, maqlubaflip, maqlubarecipechicken, maqlubarecipejordan, maqlubavermicelli, middleeasternfood, middleeasternmaqluba, traditionalmaqluba, مقلوبة
      Tried this recipe?Let us know how it was!

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      Reader Interactions

      Comments

      1. Rebecca

        May 06, 2020 at 2:25 pm

        What a unique recipe! This looks amazing. I love exploring new foods from around the world.

      2. Christie

        May 06, 2020 at 5:18 pm

        5 stars
        Oh wow that looks AMAZING!!! Those ingredients look so yummy and I love that you used Maggi too!!!!! Hahahaha that's a big staple ingredient in a lot of Asian cuisine too!

      3. [email protected]

        May 12, 2020 at 8:02 pm

        Thank you so much! It is a lot of work but so worth the time and effort! It is really fun to experiment with different culture's foods 🙂

      4. [email protected]

        May 12, 2020 at 8:04 pm

        Ahhh girl yesss maggi is NECESSARY!! I had no idea that it was used in Asian cooking too-- I guess I need to start trying some of your recipes ASAP!

      5. helan

        July 02, 2021 at 8:24 am

        5 stars
        Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      6. [email protected]

        July 12, 2021 at 3:06 pm

        I'm so glad! Thank you!

      7. Rami

        December 18, 2021 at 4:06 pm

        5 stars
        This maqluba recipe was amazing!! Thank you for all the wonderful tips and the tips to make it healthier

      8. Rosemary

        December 20, 2021 at 9:30 pm

        I'm so happy you enjoyed it! I made maqluba with the baked veggies once and no one noticed, so it has stayed that way at our house! 🙂

      9. Sabrine

        March 12, 2022 at 10:54 pm

        5 stars
        This Maqluba had so much flavor!! Thank you for such easy to follow steps and all the tips. This maqluba was a game changer !! So good

      10. Ruth

        March 14, 2022 at 4:49 pm

        I do not like fried veggie...egg plant and cauliflower...I would prepare the eggplant w/salt, wipe it dry and spray with oil and roast in a 425 degree oven and flip half way through, and do the same with the cauliflower...cut, spray with oil and roast..could do both on one pan...and proceed...I will have to try...but what makes this unique is all the spices...and will have to gather these first...thanks, looks like a great recipe..

      11. Rosemary

        March 15, 2022 at 12:30 am

        That is such a good idea for a healthy maqluba option! I've made the vegetables baked too instead of fried and it comes out just as good! Hope you love it I can't wait to hear what you think!

      12. Rosemary

        March 15, 2022 at 12:31 am

        I'm so glad you loved it! Maqluba is so delicious with all the spices!

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      Hi, I'm Rosemary the registered dietitian behind The Hint of Rosemary! I created the Hint of Rosemary back in 2015 because I wanted to share my healthy recipes and teach that healthy eating is fun and delicious. I make your favorite desserts, drinks, and smoothie recipes with healthy ingredients that make you feel good while advocating mindful eating. Mindful eating is about not depriving yourself of the food you love!

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